Greek Salad Recipe

Makes 10 servings

  • 454 g lettuce, such as romaine or green leaf, cut crosswise
  • 30 tomato wedges
  • 284 g cucumber, sliced or diced
  • 284 g yellow pepper, julienne
  • 113 g red onion, sliced into rings
  • 142 g crumbled feta
  • 20 to 30 pitted black olives (about 85 g)
  • 20 to 30 pitted green olives (about 85 g)
  • 300 mL Lemon-Parsley Vinaigrette
  1. For each serving, place 1V2 oz/43 g lettuce in a bowl or arrange on a salad plate.
  2. Arrange 3 tomato wedges, 28 g cucumbers, 28 g yello peppers, 7 g onions, 14 g feta, and 4 to 6 olives on top of the lettuce.
  3. Drizzle with 2 tbsp/30 mL of the vinaigrette and serve immediately.